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Categories:
sesame oil hoisin sauce soy sauce water orange marmalade lemon juice oyster sauce chicken flavored bouillon granules garlic skinless mushrooms very carrot zucchini flour tortillas
Viewed: 113 - Published at: 7 years agoIngredients
- 1 teaspoon dark sesame oil, divided
- 3 tablespoons hoisin sauce
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons water
- 1 tablespoon orange marmalade
- 1 1/2 teaspoons fresh lemon juice
- 1 teaspoon oyster sauce
- 1/2 teaspoon chicken-flavored bouillon granules
- 1 garlic clove, minced
- 1/2 pound skinless, boneless chicken breast, cut into bite-sized pieces
- 1 1/2 cups chopped mushrooms
- 1 1/2 cups very thinly presliced green cabbage
- 1 cup shredded carrot
- 1 cup shredded zucchini
- 6 (6-inch) fat-free flour tortillas
Method
- Combine 1/2 teaspoon oil, hoisin, and next 7 ingredients (hoisin through garlic), stirring well with a whisk.
- Heat 1/2 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken; saute 4 minutes or until done. Add hoisin mixture to pan; cook 1 minute, stirring frequently. Add mushrooms, cabbage, carrot, and zucchini; cook 3 minutes, stirring occasionally.
- Warm tortillas according to package directions. Spoon about 1/2 cup chicken mixture down center of each tortilla; roll up.
